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Vegan Kale Caesar with Smoky Tempeh Crumbles

Vegan Kale Caesar with Smoky Tempeh Crumbles

Vegan kale caesar salad with smoky tempeh crumbles and pine nut parmesan. This plant-based powerhouse is rich in protein and fiber, and packs all the briny, creamy punch as the classic.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings


  • 2 Tbsp. tahini such as Soom
  • 2 Tbsp. plus 2 tsp. extra-virgin olive oil
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 tsp. chopped capers
  • 1 tsp. Dijon mustard
  • 3/4 tsp. kosher salt divided
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. water
  • 1 large bunch green or purple kale or 2 small bunches
  • 1 tsp. smoked paprika
  • ½ tsp. chili powder
  • 2 tsp. apple cider vinegar
  • 1 tsp. lower-sodium tamari or soy sauce
  • 1 tsp. maple syrup
  • 1 8-oz. package tempeh, crumbled
  • Pine nut Parmesan: 1 Tbsp. finely chopped pine nuts mixed with 1 Tbsp. nutritional yeast


  • Prepare dressing by combing tahini, 2 Tbsp of the oil, lemon juice, garlic, capers, mustard, ½ teaspoon of the salt, and black pepper; stir with a whisk. Whisk in water, 1 Tbsp. at a time, to reach desired consistency. Massage dressing into kale in a large bowl; set aside.
  • Combine paprika, chili powder, vinegar, tamari, maple syrup, and remaining ¼ tsp. salt in a bowl; stir with a whisk. Set aside.
  • Heat remaining 2 tsp. oil in a large nonstick skillet over medium-high. Add crumbled tempeh; cook 5 to 6 minutes, stirring occasionally, until golden-brown. Add tamari mixture; cook 1 to 2 minutes, stirring often to coat tempeh. Remove from heat and let cool slightly.
  • Divide kale mixture evenly into each of 4 bowls. Scatter tempeh bits evenly overtop. Sprinkle with pine nut Parmesan, if desired.